Pineapple coulis is an explosion of freshness and tropical sweetness. This light and fruity coulis pairs perfectly with vanilla, coconut, or even yogurt ice cream. Very easy to make, it's ideal for adding an exotic touch to your desserts.
Ingredients :
- 1 fresh pineapple (or 400 g drained canned pineapple)
- 70g of sugar (adjust according to the sweetness of the pineapple)
- 2 tablespoons of lemon juice
- 5 tablespoons of water
Preparation :
- Prepare the pineapple.
If you're using a fresh pineapple, start by peeling it, removing the hard core, and cutting the flesh into pieces. If you're using canned pineapple, drain it well. - Cook the pineapple.
Put the pineapple pieces in a small saucepan with the sugar, lemon juice, and water. Heat over medium heat for about 10 to 15 minutes, until the pineapple is very soft and begins to break down. - Blending:
Blend the pineapple with an immersion blender or in a blender until smooth. If you prefer a very thin purée, you can pass it through a sieve to remove the fibers. - Let it cool.
Let the coulis cool before using it on your ice cream. It will keep in the refrigerator for about a week in an airtight container.
My Personal Tip:
This pineapple coulis is perfect over coconut ice cream or even frozen yogurt for a lovely contrast between the pineapple's acidity and the ice cream's sweetness. I also love using it to create swirls in mango ice cream or lemon sorbet for a guaranteed tropical effect! For added texture, you can sprinkle caramelized pineapple pieces on top.
There you have it, a simple and delicious homemade pineapple coulis that will bring a touch of tropical freshness to all your Ninja Creami ice creams.
